By the way, when I did a Google search for "Gluten-free restaurants in Gadsden, AL" I see this, however, this doesn't mean you can't get contamination at these places:

Just a reminder that we've got ~30 years of shared recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/ https://www.celiac.com/forums/forum/27-gluten-free-recipes-cooking-tips/

Just be sure that the chocolate milk is gluten-free, as some contain barley malt.

The way these tests are developed is they take a bunch of blood samples from people with active celiac disease, and a bunch of samples from people without celiac disease, and run them.  Then they decide where to put the cutoff line for positive such that most samples are on the correct side of the line.  So could it really be a low positive? Yes, although somewhat unlikely. I’d look at the bigger picture. How does it compare with previous tests run by the same lab? A little difference is normal - run the same sample three times and there would probably be three very slightly different results.  But if it has gone up a lot you may be getting gluten somewhere.

My daughter and I have had them many times without any issues, however, they were indeed labeled "Gluten-Free" on the package, otherwise we would not have tried them. We like them, but they don't have as much breading as the picture on the package shows.